Blend soaked cashews, water, lemon juice, and a pinch of salt in a high-speed blender until completely smooth. Set aside.
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook 6-8 minutes without stirring too much, until deeply browned.
Push mushrooms to one side, add remaining oil, onion, and cook 5 minutes until softened. Stir in garlic and thyme, cooking 1 minute.
Pour in white wine, scraping up any browned bits, and simmer 2 minutes. Add vegetable broth and cashew cream, stirring to combine. Simmer 5 minutes until slightly thickened.
Toss the cooked pasta with the sauce, adding reserved pasta water as needed to loosen. Season with salt and pepper, and garnish with parsley.
Kept Recipes turns anything — a screenshot, a webpage, a craving — into a clean cookbook page like this one. No ads, no accounts, yours to keep.
Get the app